In the meantime, menu plans will still be posted every week (ish), and a smattering of recipes here and there. Head over to check out my HHH facebook page – I usually post something almost every day while I procrastinate studying. 🙂
And of course, have a look at Jo’s menu plan over at Quirky Cooking, plus some others linked at the bottom of her menu plan posts!
I am still really enjoying my CSA. It’s not bad in terms of price, and it is fun to get some unexpected surprises. Amazingly, the things that we are struggling with the most are probably everyday items for most – lettuce and potatoes. We’re not big green salad eaters (I prefer the raw veg salads, such as the famous beetroot salad we do at demos), and we’re also not big potato eaters (I just don’t value potatoes as highly as other veg for nnutritional content). So I’m going to start juicing the lettuce, and I’m just going to have to eat more potatoes in an effort to clear the potato backlog in the cupboard! Seriously, we probably have a good 4kg of potatoes in there! Gnocchi on the menu tomorrow night, that will help. I’m going to do a full batch and freeze most of them, as we are just 2 tummies here. I’m also hoping to do some potato fish cakes at some point (we did those on Friday night and they were pretty successful, but do need a little further tweaking), but I haven’t actually put the next batch on the menu plan as I will just fit them in wherever I can in this crazy week! Once done, I will be individually wrapping them and freezing them, ready for lunchboxes. I’m also doing a fermented tomato sauce (ketchup) – hopefully today! I have made the tomato paste, just have to get out to the shops and get some cloves as we are out of them. I’m very excited for this fermented tomato sauce – fingers crossed it will be awesome first time around and I can blog the recipe for you all soon! But it will take a few days to ferment, so not too soon. 😉
Friday
breakfast: rice pudding (a less sweet one, suitable for breakfast)
lunch: cheese, avocado and fermented vegetable sandwiches on GF bread, plus vegetable sticks
dinner: fish cakes with raw carrot and fermented vegetable salad
Saturday
breakfast: fry up, cafe style! (scrambled eggs, bacon, sauteed mushies with wilted rocket, fermented vegetables, fried tomatoes, and some crumbled raw milk cheese)
lunch: small sandwiches, veggie sticks (light lunch after a big, late breakfast!)
dinner: ratatouille with roast potatoes and fermented veg
Sunday
breakfast: rice pudding
lunch: sandiwches (cheese and tomato), plus veg sticks
dinner: green bean and cauliflower curry with buckwheat ‘rice’
Monday
breakfast: choc banana ‘ice cream’ smoothies, and fresh fruit
lunch: okonomiyaki and fermented veg
dinner: GF, dairy-reduced lasagne
essentials: fermented vegetables; fermented tomato sauce
Tuesday
breakfast: CADA with sheep’s milk yoghurt
lunch: okonomiyaki plus veg sticks
dinner: GF gnocchi with mixed veg sauce
essentials: raw milk yoghurt
Wednesday
breakfast: buckwheat porridge
lunch: millet and vegetable frittes with raw veg salad
dinner: lamb shanks with preserved lemons and olives, plus steamed veg and mashed potato
Thursdaybreakfast: CADA with raw milk yoghurt
lunch: okonomiyaki and veg sticks
dinner: salami and corn brown rice risotto, served on a bed of rocket
What are you cooking up this week?
My friends have been asking me if the Thermomix is just as great for home cooks as it is for pro chefs, I would always tell them it depends on how often you cook. It’s a little pricy but if you make use of it properly and most of the time then the price shouldn’t be a problem.
Hi Prinjie! I get that question a lot too – but I don’t think it depends at all on how often you cook! Us home cooks use our Thermomixes very differently to chefs, but they are still just as great. We do more whole meals in our TMs than chefs do (using theirs mostly for prep, sauces, emulsions, etc). And whole meals is exactly what us home cooks need, so I would say it is just as fantastic (if not even more important!) for home cooks as it is for chefs. 🙂